My Egg Salad

Creamy, tangy, and packed with fresh crunch, "My Egg Salad" brings a classic dish to life with a perfect balance of flavors and textures. Featuring hard-boiled eggs blended with a silky dressing of mayonnaise, Dijon mustard, and a hint of lemon juice, this irresistible egg salad is elevated by the satisfying crunch of chopped celery and the subtle bite of green onions. A sprinkle of paprika adds a pop of color and optional smoky flair, making it as visually appealing as it is delicious. Ready in just 20 minutes, this easy egg salad recipe is perfect for quick lunches, hearty sandwiches, or as a refreshing side dish. Simple, flavorful, and endlessly versatile, "My Egg Salad" will quickly become your go-to for any occasion!

Nutriscore Rating: 50/100

Prep Time:10 mins

Cook Time:12 mins

Total Time:22 mins

Servings: 4

Ingredients

• 6 pieces large eggs
• 6 tablespoons mayonnaise
• 1 teaspoon dijon mustard
• 1 teaspoon lemon juice
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup chopped celery
• 2 tablespoons chopped green onions
• 0.25 teaspoon paprika (optional, for garnish)

Directions

Step 1

Place the eggs in a single layer in a medium saucepan. Fill the saucepan with water until the eggs are fully submerged by about 1 inch.

Step 2

Bring the water to a boil over medium-high heat. Once boiling, remove the pan from the heat, cover it with a lid, and let the eggs sit for 10-12 minutes.

Step 3

Carefully transfer the eggs to a bowl of ice water using a slotted spoon. Let them cool for at least 5 minutes to stop the cooking process and make peeling easier.

Step 4

Peel the eggs and chop them into small, bite-sized pieces. Place the chopped eggs in a mixing bowl.

Step 5

In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth.

Step 6

Add the dressing to the chopped eggs along with the chopped celery and green onions. Gently mix until everything is evenly combined.

Step 7

Taste and adjust seasoning, adding more salt, pepper, or lemon juice if desired.

Step 8

Transfer the egg salad to a serving bowl and sprinkle with paprika if using. Serve immediately or refrigerate for up to 3 days.

Nutrition Facts

Serving size	209.5 grams (209.5g)

Amount per serving	% Daily Value*
Calories	691

Total Fat 67.30g	86%
Saturated Fat 6.10g	31%
Polyunsaturated Fat 0.00g
Cholesterol 90mg	30%
Sodium 1587mg	69%
Total Carbohydrate 22.30g	8%
Dietary Fiber 2.30g	8%
Total Sugars 2.10g
Protein 0.90g	2%

Vitamin D 0IU	0%
Calcium 47mg	4%
Iron 1mg	3%
Potassium 296mg	6%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 86.7%

Protein: 0.5%

Carbs: 12.8%